Champagne Baked Ham – Champagne, maple syrup and pineapple combine for delicious glaze over boneless baked ham. Easter and Christmas dinner favorite. Great recipe to feed a crowd.
Spring is just around the corner. And I’m getting a bit antsy. With that gorgeous warm weather we had in February, I’m finding it even more difficult to be patient for warmer weather that stays. How about you?
Some of my absolute favorite things of spring are the budding flowers, the green grass, warmer temperatures of course and Easter. I love celebrating that our Savior’s has risen. We usually enjoy our morning church service with some of our favorite hymns and then we gather at the table with family to celebrate.
This year, we’re feasting on Champagne Baked Ham. It’s delicious and our whole family loved it. I added some crushed pineapple, maple syrup, brown sugar and some spices like ginger and cloves. Feel free to play around with these and include your favorites. If you don’t like cloves skip it or at a touch of nutmeg to replace it. Make it your own so that your family will enjoy it.
One of my favorite parts of this recipe was the bubbly. I can’t help it. It was just so fun! The champagne bubbling up in the pan had me oohing and ahhing. Check out the video if you need to see it for yourself. 😊
What’s your favorite dish to serve to your family for EASTER? I’d love to hear!
Til we meet and eat again,
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To make this recipe well:
- 1 (9-lb.) reduced-sodium, bone-in cured ham
- ¼ cup pure maple syrup or honey
- ¼ cup canned crushed pineapple in juice
- 2 tablespoons Dijon mustard
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cups packed light brown sugar
- 1 cup Champagne or other dry sparkling white wine
- Preheat oven to 350 degrees.
- Meanwhile, place ham on a cutting board. Using a knife cut diamond shapes slices. Create diagonal lines across the top of the ham.
- Place in a roasting pan.
- In a medium saucepan, combine maple syrup, crushed pineapple, Dijon mustard, ginger, and cloves. Heat over medium-high heat, add brown sugar, stirring until bubbly and it begins to thicken. Turn to medium-low heat continuing to stir. Add champagne, it will bubble up. Continue to cook and stir for about 5 minutes.
- Bake ham for 30 minutes. Baste ham with half of champagne syrup mixture. Bake for approximately 30 minutes more or until meat thermometerreads 140 degrees.
- Serve with remaining syrup mixture.
Adapted from Taste of Home
Ways to Use Your Leftover Ham:
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